Jim said these muffins are not exactly true to the original Glen-Mor Restaurant version, but he likes my version better, so I am calling this a success and marking these muffins complete. Okay, I will make them again because I am still determined to achieve authenticity. Only 70-something recipes to go….
Servings: 6 muffins
Fresh
2 apples
1/4 cup (1/2 stick) butter
2 Tbsp. 0% or 2% Greek yogurt
1/3 cup milk
2 eggs
Pantry
1-3/4 cups all-purpose flour, divided
1/2 cup granulated sugar, divided
1/2 cup brown sugar, divided
2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. canola oil
2-1/2 tsp. ground cinnamon, divided
Peel and core apples
Preheat oven to 400 degrees-F. Peel and core apples. Chop apple into small dice and set aside.
Combine dry ingredients
In a large mixing bowl, combine 1-1/2 cups flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, baking powder, salt, and 1 tsp. cinnamon. Stir until well combined.
Combine wet ingredients
Add eggs, milk, yogurt, and oil to the dry ingredients and stir until incorporated. Add apple pieces and mix just until well distributed.
Make topping
In a separate, small mixing bowl, combine butter, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1-1/2 tsp. ground cinnamon, and 1/4 cup flour. Combine with a fork until well mixed.
Bake
Line 6 large or 12 small muffin tins with paper muffin cups. Fill cups with batter 3/4 full. Top with the butter-sugar topping. Bake for 20 minutes, or until an inserted toothpick comes out clean.
Serve
Remove tins from the oven and transfer muffins to a cooling rack. Store in airtight container up to three days.
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